Learn how to prepare Perfect Fried Chicken with a crispy, delicious exterior and moist, succulent flesh on the inside.


  • 6 chicken thighs

  • 6 chicken drumsticks

  • 3 cups buttermilk

  • 1/2 cup Buffalo Hot Sauce optional

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • Dredging Mixture

    • 3 cups all-purpose flour

    • 1/2 cup cornstarch

    • 1 tablespoon salt

    • 1 tablespoon paprika

    • 2 teaspoons onion powder

    • 2 teaspoons garlic powder

    • 1 teaspoon dried oregano

    • 1 teaspoon dried basil

    • 1 teaspoon white pepper

    • 1 teaspoon cayenne pepper

    • 1 quart vegetable oil for frying

    • Instructions

      Buttermilk, spicy sauce (optional, for extra taste), salt, and pepper should all be whisked together in a large mixing basin. Add the chicken chunks to the mix. Refrigerate the bowl for 4 hours after covering it with plastic wrap.
      When you’re ready to cook, fill a skillet 3/4 inch deep with vegetable oil. Preheat the oven to 350 degrees.
      In a gallon-sized resealable plastic bag or shallow dish, combine the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt. It should be completely mixed.
      Remove the chicken pieces from the buttermilk mixture one at a time. To remove the excess, simply shake it. Coat it completely in the breading mixture. Remove any excess by tapping it off.
      Preheat the oil to 350 degrees and add the breaded chicken. 3 or 4 pieces at a time should be fried. Because the chicken will lower the oil’s temperature, maintain it as near to 350 degrees as feasible. Fry each piece for 14 minutes, flipping halfway through, or until the internal temperature of the chicken reaches 165 degrees F.
      Place on paper towels after removing from the oil. Allow for at least 10 minutes of resting time before serving.



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